Pastina with zucchini, corn and pancetta

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Pastina with zucchini, corn and pancetta

Pastina with zucchini, corn and pancetta

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French Omelette. Did I binged watch The Bear? Maybe. Do I love that show? Definitely. Do I like the second season more than the first? Still thinking… But that French Omelette with Boursin, Chives and Crushed Chips… my good… I fallen in love. I tried to re-create that at home and let me tell you – this is the best omelette I have ever done so far.

Cooking Time: 30min

Serving: 4 servings

INGREDIENTS:

  • 8 ounces (227g) Pastina pasta
  • 1 cup corn kernels (fresh or frozen)
  • 2 small zucchinis, diced
  • 4 ounces (113g) pancetta, chopped
  • 8 ounces (227g) ground pork
  • 1 shallot, finely chopped
  • Salt and pepper to taste
  • Red chili flakes (optional, for some heat)
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream

INSTRUCTIONS:

  1. Bring a large pot of salted water to a boil. Add the Pastina pasta and cook according to package instructions until al dente. Drain and set aside.

  2. In a large skillet or frying pan, cook the chopped pancetta over medium heat until it becomes crispy and golden. Remove the pancetta from the pan, leaving the rendered fat behind.

  3. In the same skillet with the pancetta fat, add the chopped shallot and sauté until it becomes translucent and fragrant. Then, add the ground pork and cook until it’s browned and cooked through. Season with salt, pepper, and chili flakes (if using).

  4. Stir in the diced zucchini and corn kernels (if fresh you can add at the very end) to the pork mixture. Cook for a few minutes until the vegetables are tender-crisp.

  5. Add the cooked Pastina pasta, sprinkle in the chopped dill and parsley to the skillet and toss everything together, ensuring the pasta is well coated with the flavors from the sauce and vegetables.